There’s two things that I’ve been thinking about for the past little while. The Odyssey and winter cold. The reason for the latter should be pretty obvious at this point. But the reason for the former — not so much.
For the past little while, I’ve been teaching The Odyssey in one of my classes. We’ve gone through the crazy islands. We’ve talked about gender dynamics, gift economies, and the importance of hospitality in a culture that predates hotels by several millenia. And on that last point — on hospitality — I’ve told my students that the dude to look out for is Eumaeus.
Root vegetable pancakes are a great tool to have in your arsenal of winter cooking tricks. If you’re like me and you try to eat seasonally, there will undoubtedly come a point where you’ll look at box after box of turnips and parsnips and yams, and you’ll be all like: what on Earth am I going to do with these that I didn’t do last night, or last week, or last year?!
Don’t get me wrong. I like winter vegetables. But especially when we’re crunched for time, there’s a kind of monotony to the root vegetable rigmarole: roasted, or pureed, or turned into soup. Again and again and again.